This is a great way of introducing vegetables into meals for those who would not eat them otherwise. It is the way that most Somalis eat their veggies. Somali restaurants almost always serve some kind of veggie topping with the rice and meat dishes. Potatoes, carrots, and sweet peppers are a favourite choice.

We used this veggie topping for the Aromatic Rice (Bariis Udgoon) الأرز البسمتي بالبهارات. Together, they make a flavourful vegan dish. What makes this recipe appealing is that it can be prepared very quickly. We cooked the vegetables simultaneously with the rice and we split the tomato and cilantro blend between the two. With this recipe, it is important not to overcook the vegetables. They should be just done.

There is no need to boil the potatoes for this recipe. Cut them as thin as we did and follow the recipe and they won’t be hard. When you fry thin sliced potatoes it takes between 10 to 15 minutes depending on the heat. If you are cooking them in a stew it depends on how thin the liquid is. The thicker the liquid, the longer it will take for the potatoes to cook. Acidic liquids like tomato sauce will also increase the time it takes to soften raw potatoes.

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About (Annaga)Qui Sommes Nous نبذة عنا

We are a husband and wife team and we live in Canada. In a world full of food complications, we make cooking very simple. Our recipe videos will make your cooking easy, relaxed and enjoyable. We bring you the foods we love from Somalia and from around the world.